We decided to make head cheese with the lamb heads. We've never made it with lamb before and after cooking the heads we realized we should have bought a dozen of them to get a decent quantity of meat worth making. But then again, this is all experimental so if its crap it will have only cost us 10 bucks.
We brined the heads and tongues and purged the brains.
We know brains have a short life span but we want to try them out in the cheese and will use them up within a day.
We cooked the brains shortly, then breaded and fried them for some flavor.
unfortunately we ran out of time tonight to pick the heads and press em, but hopefully tomorrow we will have it complete and ready to serve friday. We plan to use pork stock as the gelatinous binder but will add some of the lamb bouillon for flavor.
Other then salt, pepper and some fresh mint we plan to keep it quite simple.
Ideally, we would like to try to set a whole lambs tongue in the middle for esthetics. We shall see!